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Thursday, January 6, 2011

Tortellini en Brodo

From the kitchen of One Perfect Bite...This soup, which I serve as a light entrée, is what happens when an Irish gal is allowed to play with Italian food. These days, most versions of this soup are made with a mildly flavored chicken stock and very little else. My version is an attempt to capture the taste memory of a dish much loved by my family, and it is a bit more ambitious than that. Years ago, there was a restaurant in Bayonne, New Jersey, called La Strada. Bob would occasionally lunch there and when he did, he dared not come home without a quart of their tortellini en brodo for the rest of us to enjoy. The broth is what set their version of this soup apart from that served in other restaurants. It was deep and rich in color and redolent of pancetta. Thinking things would ever be the same, I never thought to ask for the recipe and when we swapped coasts I was left with only a memory of an outstanding dish. Those who are familiar with this Italian treasure know that one of the things that commend it, is the ease with which it can be prepared. If you have a source for fresh tortellini and access to good stock, this truly is a 30 minute meal. I use commercially available chicken and beef broth to make the brodo in which my tortellini bathe. It took a while, but I learned I could nearly duplicate the La Strada broth if I allowed canned broth to simmer with shallots, garlic, pancetta and white wine for about 20 minutes before ladling it over tortellini. Bob requested this for dinner tonight, along with his favorite pie. He had cataract surgery today and because of the anesthesia, he wanted something light for supper. The procedure went well and he'll be better than brand new in a day or two, but until then we'll spoil him - a little. I'll feature the pie, which is truly outstanding, tomorrow. Tonight, I'm happy to share my recipe for tortellini en brodo with you. Here's how it's made.

Directions: 1) Film bottom of a large saucepan with oil. When hot, add pancetta and saute until lightly brown. Add shallots and garlic and saute until softened and fragrant, about 2 minutes. Pour in wine and, scrapping bottom of pan, cook over high heat until nearly evaporated. Add chicken, beef broth and water and simmer for 20 minutes.2) Meanwhile bring 5 quarts of water to a boil. Add salt and tortellini. Cook according to package directions. Drain. Place 14 to 18 tortellini in bottom of each of 4 shallow soup bowls. Ladle hot both over all. Serve with Parmesan cheese. Yield: 4 servings.

Hope Bob's eye recovers fully soon. A lovely time to pamper him :D I love this tortellini soup. Love the clear soup. Looks a little like the Chinese dumpling soup. Would love to see your pie. Hope you have a great day!

I just clipped an article from the Trib about doctoring up commercial broths. I think you've taken it a step further. This could become an extraordinary dish for one recovering from cataract surgery (and everyone else)--which I hope Bob is doing nicely.

In Italy there are many varieties of stuffing, spinach and ricotta cheese, meat, fish, ham .... Some are served "in brodo",other with a simple sauce of butter and sage,or tomato... are always welcome to all! Blessings...

Mary.....you know where I was born...in the Tortellini Town : Bologna...my granny taught me to prepare them....next time you have to make your handmade tortellini...you know I posted Bologna's tortellini in my blog....you have to try it!!!

Mary this soup sounds so wonderful! I love to make soup so I think I may give this one a try. Also love the butter ideas, I make butters with my garden herbs and lavender and freeze them to have a touch of summer in January, but I have never done one with cheese or wine. I am now craving a big piece of tenderloin with your blue cheese butter! Thanks for stopping by my blog, I am now a loyal follower of yours! :)

this is the first dish my kids learned to make - I mean how easy is it - especially if Mom makes the broth> That said, I do cheat and use canned in a pinch and enrich the broth with roasted vegetables. I love this dish!

I'm glad to hear that Bob's surgery went well. How great that you were able to replicate one of your favorite meals. It may have taken time...but you created what looks like a winner. Thank you for sharing this tasty recipe with me. Sweet dreams, my friend!

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